Roasted Red Pepper Feta Dip


  • 2 Del Monte® Red Bell Peppers
  • ½ cup toasted almonds, chopped
  • 8 oz. feta, crumbled
  • 2 tbsp. extra-virgin olive oil, plus more for serving
  • 1 garlic clove, chopped
  • ½ tsp. ground cumin
  • ¼ tsp. red pepper flakes
  • 1 Del Monte® Cucumber, sliced
  • pita wedges or chips


Preheat the broiler. Place peppers on a foil-lined baking sheet and broil about 4" from heating element, turning occasionally, until blackened all over. Transfer peppers to a paper bag, crimp top to seal bag, and let steam for 10 minutes.

Peel blackened skin from peppers, and remove seeds and stem.

In a food processor, pulse almonds until finely ground. Add peppers, feta, oil, garlic, cumin, and pepper flakes. Puree until smooth, scraping down the sides of the bowl as needed. With machine running, add just enough water to make dip smooth and spreadable, about 2 tablespoons.

Scrape dip into a serving bowl and drizzle with olive oil. Serve with cucumber and pita.

Nutrition Facts

Serving Size

Serving Per Container 8

Amount Per Serving
Calories 170 Calories from Fat
% Daily Value*
Total Fat 14g 18%
Saturated Fat 5g 25%
Trans Fat 0g 0%
Cholesterol 25mg 8%
Sodium 260mg 11%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 7%
Sugars 3g
Protein 6g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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